Spatchcocks With A Herb Butter And Sage And Bacon Sauce Food

SPATCHCOCKS WITH A HERB BUTTER AND SAGE AND BACON SAUCE

Steps:

• Combine butter, garlic and herbs in a bowl.
• Loosen the skin of the spatchcock by sliding fingers between skin and meat at neck joint, divide butter evenly between spatchcocks, and spread as evenly as possible under the skin. (don't worry if it is a little lumpy, it melts once in the oven which helps it to disperse. I know this step can be a little tricky since I have made this several times, but it is worth it.).
• Place 2 thyme sprigs inside the cavity and tie legs together with kitchen string. Wrap a slice of prosciutto around each spatchcock and place in a baking dish.
• Drizzle combined oil and juice over spatchcocks and roast in a preheated oven 180c for 45-50 Min's or until cooked through.
• Serve spatchcocks with bacon and sage sauce.
• For the Sauce.
• Heat oil in pan, add onion, garlic and bacon. Cook, stirring until onion is soft and bacon lightly browned.
• Add water, stock, wine and mustard.
• Bring to boil, simmer, uncovered for 5 minutes or until reduced to 1 cup.
• Stir in cream and sage.
• Serve sauce over spatchcocks.
• I served mine with stuffing balls and asparagus.
• For photo purposes I didn't pour sauce over.

RAVIOLI WITH BROWN BUTTER AND SAGE SAUCE

Steps:

• Cook ravioli as directed, drain and set aside.
• In medium frying pan over medium high heat, melt the butter.
• Cook until it becomes golden brown, about 2 - 3 minutes. Do not let it scorch.
• Add the sage, salt and pepper and mix for a few seconds.
• Add cooked ravioli, toss to coat.
• Serve hot.

ROASTED, HERBED BABY CHICKENS

Steps:

• Mix 4-1/2 oz butter with the herbs, spring onion lemon rind, 3/4 lemon juice, salt and pepper.
• Preheat oven to 400 degrees F (200C).
• Using your poultry shears, cut down either side of the backbone.
• Discard the backbone and gently flatten the chickens.
• Lift the skin from the breastbone and the legs.
• Gently push the butter between the skin and flesh.
• Tuck the wings and neck inward.
• Lay the chickens on a rack in a shallow baking dish.
• Brush with the remaining butter and juice mixture.
• Bake for 30-35 minutes, or until the juices run clear.
• Remove from oven when done, and set aside for 5 minutes before serving.

SPATCHCOCKED CHICKEN WITH HERB BUTTER

Steps:

• In a medium bowl, mash together the butter, garlic, parsley, mixed herbs, thyme, rosemary, salt, herbes de Provence, lemon zest, white pepper and black pepper. Rub three-quarters of the mixture all over the chicken, including under the skin. (Reserve the remaining herb butter for serving.) Place the chicken, breast-up, on a rimmed baking sheet and refrigerate it, uncovered, for at least 2 hours and up to overnight.
• Heat oven to 450 degrees. Roast chicken until it is just cooked through (the meat will no longer be pink and the juices will run clear; an instant read thermometer inserted into the thigh will read 165 degrees), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes before carving. Serve it topped with the reserved herb butter and lemon wedges.

FETTUCCINE WITH SAGE BUTTER, BACON AND ARTICHOKES

Steps:

• Bring a large pot of salted water to a boil for pasta.
• Melt butter in large skillet over medium-low heat.
• Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes.
• Add bacon and artichoke hearts and cook until heated through, about 1 minute.
• Boil fettuccine until tender but still firm.
• Drain and add to sauce in skillet.
• Sprinkle in cheese and a generous grinding of black pepper, and toss with tongs.
• Taste and season with salt if neccessary.
• Tilt pasta out onto a large warm platter, or divide it between individual pasta bowls.

CHICKEN WITH CIDER AND BACON SAUCE

Steps:

• Flatten each chicken breast half to 1/2 inch thick. Sprinkle evenly with salt and pepper.
• Cook bacon in large nonstick skillet over med heat til crisp. Remove bacon from pan. Add chicken to drippings; cook 6 min on each side or til cooked through. Remove chicken from pan and keep warm.
• Add onion to pan; cook 2 min or til tender. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook til reduced to 1/2 c (about 5 min). Stir in cooked bacon and serve sauce over chicken.